I consider myself a true foodie at heart—someone who not only loves tasting new dishes but also thrives on the creativity behind every plate. I graduated from culinary school over five years ago, and since then, I’ve had the privilege of working in several well-known restaurants and hotels. These experiences have sharpened my skills and deepened my appreciation for food, both as an art and a craft.
My cooking style focuses on versatility—taking core ingredients and reinventing them in new, exciting ways, much like breakfast and lunch spots that innovate with limited yet flexible components. If I ever opened my own restaurant, it would be built on clear vision, consistency, and culinary curiosity—where every team member knows exactly how to bring flavor, technique, and heart to the kitchen.
Whether I’m behind the line, experimenting with bold flavors, or simply enjoying a beautifully prepared meal, I bring both a chef’s expertise and a foodie’s passion to everything I do. For me, food is more than a job—it’s a lifelong journey worth sharing.